Chewable product and process for making same

ABSTRACT

The present disclosure concerns process for making chewable product using, as the main ingredient, a substantially dehydrated and/or a supplemented complex carbohydrate. The present disclosure provides the chewable products obtained as well as their use in confectionary or as delivery system for active ingredients.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a divisional application of U.S. patent applicationSer. No. 15/026,213 filed Mar. 30, 2016, which is a national phaseapplication under 35 U.S.C. § 371 of International Application No.PCT/CA2014/050936 filed Sep. 30, 2014, which claims priority from U.S.Provisional Patent Application 61/884,276 filed on Sep. 30, 2013 andherewith incorporated in its entirety. The entire contents of each ofthe above-referenced disclosures is specifically incorporated herein byreference without disclaimer.

TECHNOLOGICAL FIELD

The present disclosure relates to processes for manufacturing a chewableproduct using a complex natural carbohydrate as well as to the chewableproduct obtained from this process.

BACKGROUND

Chewable compositions (such as gummy compositions) are conventionallymade by boiling a carbohydrate solution twice, i.e., before and afterthe addition of a gelling solution. The requirement of boiling twice thecarbohydrate solution during the process for making the chewablecompositions limits the type of additives which can be included in thecomposition (especially if they are temperature-sensitive) as well asthe timing for introducing such additives during the process.

Further, it is often required to adjust the pH (usually by adding anacidifying agent) of the carbohydrate solution prior to the addition ofthe gelling solution in order to allow the formation of a gel in thefinal mixture. This acidification step can alter the stability ofadditives during formulation or storage (especially if their stabilityis altered when the pH in their micro-environment is modulated). Assuch, the acidification step limits the type of additives which can beincluded in the composition and/or the timing for introducing suchadditives during the process.

It would be highly desirable to be provided with a process for includingcomplex natural carbohydrates in a chewable product. It would also bedesirable to be provided with a process which includes a single boilingstep. In some applications, it would be advantageous that the processfails not rely on the addition of an acidifying agent to form a gel inorder to include different types of additives in the chewable product.Also, since different gelling agents can achieve different mouth feelsof chewable products, in some embodiments, the process would preferablyaccommodate including different gelling agents to provide an array ofdifferent mouth feels.

BRIEF SUMMARY

The present disclosure provides processes for making a chewable productusing a complex natural carbohydrate. As shown herein, the processincludes providing the complex carbohydrate in a modified form (i.e.,either dehydrated or supplemented form) prior to its incorporation inthe chewable product. The present disclosure also provides chewableproducts obtained therefrom as well as uses of the chewable product.

In a first aspect, the present disclosure provides a process for makinga chewable product. Broadly, the process comprises (a) providing aheated and liquefied complex carbohydrate composition, wherein theheated and liquefied complex carbohydrate composition; (b) combining aboiling liquid glucose composition and the heated and liquefied complexcarbohydrate composition to obtain a first mixture; (c) adding at leastone gelling agent to the first mixture to obtain a second mixture,wherein the gelling agent is selected from the group consisting ofpectin, gelatin and a mixture of pectin and gelatin; and (d) cooling thesecond mixture to ambient temperature to obtain the chewable product. Inthe process described herein, after step (b), boiling the second mixtureis avoided. Also in the processes described herein, the heated andliquefied complex carbohydrate composition is obtained by (i)substantially dehydrating a complex carbohydrate to obtain a driedcomplex carbohydrate; or (ii) supplementing the complex carbohydratewith a first carbohydrate to obtain a supplemented complex carbohydrate;and (iii) heating the dried complex carbohydrate and/or the supplementedcomplex carbohydrate to obtain the heated and liquefied complexcarbohydrate composition. In an embodiment, the complex carbohydrate isat least one of a honey composition, a honey and maple syrupcomposition, an agave composition, a molasses composition andcombinations thereof. In another embodiment, the first carbohydrate is adi-saccharide, such as, for example, sucrose. In still anotherembodiment, the gelling agent comprises or consists of pectin and theprocess further comprises adding pectin to a boiling first mixture. Insuch embodiment, the process can further comprise admixing the liquidglucose composition with a gel retardant, prior to step (b); and/oradmixing pectin with a second carbohydrate (such as, a di-saccharide,for example sucrose) prior to step (c). In still another embodiment, thegelling agent consists of pectin and gelatin. In such embodiment, theprocess can further comprise adding a suspension comprising gelatin to aboiled first mixture. In yet another embodiment, the gelling agentconsists of gelatin. In such embodiment, the process can furthercomprise adding gelatin in an hydrated form to a boiled first mixture;and/or combining an aqueous solution and gelatin so as to obtain agelatin mixture and heating (at a temperature of about 50° C. to about75° C. for example) the gelling mixture to obtain gelatin in thehydrated form. Further, in such embodiment, the liquid glucosecomposition consists essentially of glucose and water. In yet anotherembodiment, the process can further comprise, at step (i), heating thedehydrated complex carbohydrate or the supplemented complex carbohydrateto a temperature of about 94° C. to about 100° C. In still anotherembodiment, the process can further comprise, prior to step b), heatingthe liquid glucose composition to a temperature of about 105° C. toabout 122° C. In still a further embodiment, the process can furthercomprise combining a flavoring agent with the first mixture and/or thegelling agent. In yet another embodiment, the process can still furthercomprise combining an active ingredient with the first mixture and/orthe gelling agent. In another embodiment, the process can comprise,prior to step (d), applying a vacuum to the second mixture.

In a second aspect, the present disclosure provides a chewable productobtained by the process described herein. In an embodiment, the chewableproduct can essentially consists in a mixture of a complex carbohydrate,glucose and at least one of the following gelling agent forming agel:gelatin and optionally a first carbohydrate, a second carbohydrateand a gel retardant when pectin is present. In an embodiment, thecomplex carbohydrate is honey. In another embodiment, the firstcarbohydrate and/or the second carbohydrate are different or the same.In a further embodiment, the first carbohydrate and/or the secondcarbohydrate is a di-saccharide such as sucrose. In still anotherembodiment, the chewable product is a single-layered and uncoatedproduct, has an homogeneous texture and/or is a gummy.

In a third aspect, the present disclosure provides a delivery system foran active ingredient, said delivery system comprising the chewableproduct described herein and the active ingredient. In an embodiment,the active ingredient is at least one of a vitamin, a mineral and acombination thereof.

In a fourth aspect, the present disclosure provides a process for makinga chewable honey product. The process broadly comprises: a) individuallyheating i) a substantially dehydrated honey composition to obtain aliquefied honey composition; and ii) a liquid glucose composition toobtain a heated liquid glucose composition; b) combining the liquefiedhoney composition with the heated glucose composition to obtain a firstmixture; c) boiling the first mixture to obtain a first boiled mixture;d) combining the first boiled mixture with a gelling solution to obtaina second mixture, wherein the gelling solution comprises an hydratedgelatin solution; and e) cooling the second mixture to ambienttemperature to obtain the chewable honey product; wherein the process(i) avoids adjusting the pH to obtain the second mixture and (ii)avoids, after step c), boiling of the second mixture. In an embodiment,step a) further comprises heating the substantially dried and solidhoney composition to a temperature between 94° C. and 100° C. In anotherembodiment step a) further comprises heating the liquid glucosecomposition to a temperature between 105° C. and 122° C. In stillanother embodiment, the glucose composition is a glucose syrup. In yetanother embodiment, the boiling of step c) is conducted at a temperaturebetween 105° C. and 120° C. In yet another embodiment, the gellingsolution is obtained by combining an aqueous solution and gelatin so asto obtain a gelatin mixture and heating the gelling mixture so as tohydrate the gelatin, and in still a further embodiment, the processfurther comprises heating the gelatin mixture to a temperature between50° C. to 75° C. (and in yet a further embodiment to a temperature ofabout 70° C.) to obtain a heated gelatin mixture. In some embodiments,the process further comprises cooling the heated gelatin mixture atambient temperature. In yet another embodiment, the process furthercomprises adding a stabilizer to the gelling solution (such as, forexample, a polysaccharide (e.g., pectin) and/or a sugar alcohol (e.g.,sorbitol)). In another embodiment, step d) further comprises combining aflavoring agent with the first boiled mixture and/or the gellingsolution. In still another embodiment, step d) further comprisescombining an active ingredient with the first boiled mixture and/or thegelling solution. In yet another embodiment, the process furthercomprises, after step d) and before step e), applying a vacuum to thesecond mixture.

In a fifth aspect, the present disclosure provides a chewable honeyproduct obtained by the process described herein and/or a chewable honeyproduct consisting essentially of honey, gelatin and glucose, optionallyin combination with a stabilizer and/or a flavoring agent. In anembodiment, the stabilizer is a polysaccharide (e.g., pectin) and/or asugar alcohol (e.g. sorbitol). In another embodiment, the chewable honeyproduct is a single-layered and uncoated product. In yet anotherembodiment, the chewable honey product has an homogeneous texture. Instill a further embodiment, the chewable honey product is a gummy.

In a sixth aspect, the present disclosure provides a delivery system foran active ingredient. The delivery system comprises the chewable honeyproduct described herein and the active ingredient. In an embodiment,the active ingredient is at least one of a vitamin, a mineral and acombination thereof.

BRIEF DESCRIPTION OF THE DRAWINGS

Having thus generally described the nature of the invention, referencewill now be made to the accompanying drawings, showing by way ofillustration a preferred embodiment thereof, and in which:

FIG. 1 illustrates an embodiment of the process for making the chewableproducts in which pectin and/or gelatin can be used as gelling agents.In this figure, honey is used as the source of conditioned complexcarbohydrate.

FIG. 2 illustrates an embodiment of the process for making the chewablehoney products in which pectin is used as the sole gelling agent. Inthis figure, honey is used as the source of conditioned complexcarbohydrate.

FIGS. 3 and 4 illustrate embodiments of the process for making chewablehoney products in which gelatin is used as the sole gelling agent. Inthis figure, honey is used as the source of conditioned complexcarbohydrate.

FIG. 5 illustrates an embodiment of the process for making the gelatinsolution.

DETAILED DESCRIPTION

In accordance with the present disclosure, there is provided a processwhich conditions complex carbohydrates prior to their addition in achewable product. More specifically, the process conditions the complexcarbohydrate in a dehydrated or supplemented form prior to itscombination with glucose and/or a gelling agent. The process includes asingle boiling step and, in some embodiments, does not rely on theaddition of an acidifying agent for making a chewable product. Further,the process also provides more flexibility in selecting gelling agentsand/or additives since less stress is applied to the components duringthe manufacturing/formulation.

In the chewable products described herein, the complex carbohydrate isthe major ingredient (on a weight basis).

Process for Making the Chewable Product

The process described herein allows for the production of a chewableproduct made from a a complex carbohydrate composition. As used herein,the term “complex carbohydrate” refers to a mixture of more than onetype of carbohydrates, generally in combination with non-carbohydratecomponents in trace amounts (minerals, proteins or peptides, lipids,etc.). Known complex carbohydrates include natural complex carbohydratesuch as honey, maple syrup, agave, molasses and the like.

In the process described herein, the complex carbohydrate can beconditioned in a substantially dehydrated form. As used herein, the term“substantially dehydrated” refers to a composition comprising less than1%, 0.5%, 0.4%, 0.3%, 0.2% or 0.1% moisture (weight of water/weight ofthe total composition). In an embodiment, the “substantially dehydratedcomplex carbohydrate” is from a natural source and has been manufacturedfrom a solution (such as a syrup) to a substantially dehydrated form.The process can be applied to various substantially dehydrated complexcarbohydrate compositions, such as, for example, a substantiallydehydrated honey composition (for example, as described in internationalapplication PCT/CA2010/000058 filed on Jan. 15, 2010 and published underWO/2010/081232 on Jul. 22, 2010), a substantially dehydrated honey andmaple syrup composition (for example, as described in internationalapplication PCT/CA2013/050537 filed on Jul. 11, 2013 and published underWO/2014/008602 on Jan. 16, 2014), a substantially dehydrated agavecomposition (for example, as described in international applicationPCT/CA2013/050538 filed on Jul. 11, 2013 and published underWO/2014/008603 on Jan. 16, 2014) and/or a substantially dehydratedmolasses composition (for example, as described in internationalapplication PCT/CA2014/050112 filed on Feb. 19, 2014 and published underWO2014/127474 on Aug. 28, 2014).

In the process described herein, the complex carbohydrate can beprovided in a supplemented form. In the context of the presentdisclosure, the supplemented form of a complex carbohydrate refers tothe addition of a defined carbohydrate to the complex carbohydrate priorto any heating steps. Defined carbohydrates include monosaccharide (suchas glucose, fructose and galactose), disaccharide (such as sucrose,lactulose, lactose, maltose, trehalose and cellobiose), polysaccharides(such as cellulose, starch and inulin) as well as derivatives (inulinfibers for example). The weight ratio of the weight of the definedcarbohydrate to the total weight of the complex carbohydrate and definedcarbohydrate can be modulated depending on the intended use. In someembodiment, the weight ratio is any ratio between 20% and 40%.

In the process described herein, it is contemplated to use asubstantially dehydrated complex carbohydrate, a supplemented complexcarbohydrate or a combination of a substantially dehydrated complexcarbohydrate, a supplemented complex carbohydrate for making thechewable product.

Once the complex carbohydrate has been conditioned (either bydehydration or supplementation), it is heated to be provided in a heatedand liquid form. In some embodiments, no further liquid is added to thecondition complex carbohydrate during this heating step. Also, in someinstances, to preserve the organoleptic properties of the complexcarbohydrate, the conditioned complex carbohydrate is heated to anyrange of temperature between at least 70° C. and 100° C.

FIG. 1 provides an overall view of the process for making the chewableproduct using honey as a source of complex carbohydrate. While beingboiled (at step 010), a liquid glucose composition is admixed withconditioned honey and at least one gelling agent to generate a firstmixture. The process can include using pectin, gelatin or a mixture ofpectin and gelatin as gelling agents. When pectin is used as a gellingagent, it is being added to the boiling liquid glucose composition togenerate the first boiled mixture. When gelatin is used as a gellingagent, it is being added (at step 020) to the first boiled mixture(which has preferably been removed from heat) to generate a secondmixture. The resulting mixture can be optionally be vacuumed (at step040) and is ultimately cooled (at step 030) to provide the chewableproducts. In such process, to maintain the flowability of the mixtureprior to deposition, it may be desirable to maintain the temperature ofthe first mixture and/or the second mixture to at least 65° C., 70° C.or 75° C.

The liquid glucose composition (which can be used in combination withany conditioned complex carbohydrate) can be, for example, a glucosesyrup (having, for example, 42 to 43 DE). In some embodiments, theliquid glucose composition can be used without any further additions.However, in some embodiment, the liquid glucose can include othercarbohydrates, such as, for example, monosaccharide (such as glucose,fructose and galactose), disaccharide (such as sucrose, lactulose,lactose, maltose, trehalose and cellobiose), polysaccharides (such ascellulose, starch and inulin) as well as derivatives (inulin fibers forexample). When additional carbohydrates are present, the weight ratio(w/w) between the weight of glucose and the weight of the liquid glucosecomposition is at least 50%, at least 60%, at least 70%, at least 80%,at least 90%, at least 95% or at least 99%. When pectin or a combinationof pectin and gelatin are used as gelling agents, the liquid glucosecomposition can also include an acidic salt as a gel retardant, such assodium citrate, potassium citrate and/or phosphates, to help retard theformation of the pectin gel. In an embodiment, the weight ratio betweenthe weight of the gel retardant and the total weight of the liquidglucose composition can be any range between 0.1% to 10%. When gelatinis used as the sole gelling agent, the liquid glucose composition doesnot necessarily include an acidic salt.

Then, the liquid glucose composition is boiled. The boiling step 010ensures that the liquid glucose composition will be homogeneouslyadmixed with the remaining ingredient. In an embodiment, the liquidglucose composition is heated at a temperature of at least 105° C. butno more than 122° C. (preferably, between 110° C. and 120° C., and evenmore preferably at 115° C.). In an embodiment, the liquid glucosecomposition is boiled at a temperature of at least 105° C., 106° C.,107° C. 108° C., 109° C., 110° C., 111° C., 112° C., 113° C., 114° C.,115° C., 116° C., 117° C., 118° C., 119° C., 120° C. or 121° C. and/orno more than 122° C., 121° C., 120° C., 119° C., 118° C., 117° C., 116°C., 115° C., 114° C., 113° C., 112° C., 111° C., 110° C., 109° C., 108°C., 107° C. or 106° C. The person of ordinary skill in the art willrecognize that such temperature is not limitative and can be adjusteddepending on the type of the liquid glucose composition used as well asthe environmental conditions. In the process shown in FIG. 1, the liquidglucose composition can be kept at a pre-determined boiling temperature(for example at a temperature between 110° C. and 120° C., for example115° C.), until it is admixed with the liquid heated complexcarbohydrate and, optionally, the pectin.

The conditioned complex carbohydrate (such as conditioned honey) isfirst pre-heated (not shown in FIG. 1) and then admixed to the boilingliquid glucose composition. The conditioned complex carbohydrate can bepre-heated before the liquid glucose composition is boiled, after beforethe liquid glucose composition is boiled or at about the same time theliquid glucose composition is boiled. In the process shown in FIG. 1,the conditioned complex carbohydrate is kept in a liquefied/heated formuntil it is admixed with the boiled liquid glucose composition.

In an embodiment, a substantially dehydrated honey is heated until itliquefies and forms a liquid honey composition. In some embodiments, anddepending on the environmental conditions and the nature of thesubstantially dehydrated honey composition, liquefaction can be achievedwhen the temperature of the composition reaches at least 94° C. and nomore than 100° C. (preferably 96° C.). In an embodiment, thesubstantially dehydrated carbohydrate composition reaches at least 94°C., 95° C., 96° C., 97° C., 98° C., 99° C. and/or is no more than 100°C., 99° C., 98° C., 97° C., 96° C. or 95° C. When liquefying thedehydrated honey, care should be taken in heating the substantiallydehydrated honey composition at a rate and to a temperature which willnot modify the organoleptic properties of the substantially dehydratedhoney composition. For example, care should be taken in avoiding theintroduction of a burnt flavor. In the dehydrated honey liquefactionstep, no exogenous liquids are added to favor the liquefaction of thesubstantially dehydrated honey composition. In another embodiment, inthe dehydrated honey liquefaction step, no pH modifying agents (such asan acidifying agent) are added. In still another embodiment, theliquefied dehydrated honey is not supplemented with another ingredient.

In another embodiment, when liquid honey is intended to be incorporatedin the boiling liquid glucose composition, it is first admixed with acarbohydrate (such as a monosaccharide, a disaccharide, a polysaccharideor a derivative thereof) and then heated/stirred to dissolve thecarbohydrate. The carbohydrate that can be combined with any of thecomplex carbohydrates, and especially with honey, include monosaccharide(such as glucose, fructose and galactose), disaccharide (such assucrose, lactulose, lactose, maltose, trehalose and cellobiose),polysaccharides (such as cellulose, starch and inulin) as well asderivatives (inulin fibers for example). In an embodiment, thecarbohydrate combined to supplement the complex carbohydrate is adisaccharide such as sucrose. In some embodiments, and depending on theenvironmental conditions and the nature of the liquid complexcarbohydrate, carbohydrate dissolution can be achieved when thetemperature of the composition reaches at least 70° C. and no more than85° C. In an embodiment, the supplemented complex carbohydrate is heatedat a temperature of at least 70° C., 71° C., 72° C., 73° C., 74° C., 75°C., 76° C., 77° C. 78° C., 79° C., 80° C., 81° C., 82° C., 83° C. or 84°C. and/or is no more than 85° C., 84° C., 83° C., 82° C., 81° C., 80° C.79° C., 78° C., 77° C., 76° C., 75° C. 74° C., 73° C., 72° C. or 71° C.In still another embodiment, the liquid honey and sucrose are heated toany temperature ranges between 70° C. and 85° C. When heating thesupplemented complex carbohydrate, care should be taken in heating theresulting mixture at a rate and to a temperature which will not modifythe organoleptic properties of the complex carbohydrate. For example,care should be taken in avoiding the introduction of a burnt flavor.Once the carbohydrate has been dissolved in the liquid complexcarbohydrate, the supplemented complex carbohydrate can be admixed withthe boiling liquid glucose composition.

To generate the first mixture, the liquefied/heated complex carbohydrateis added to the boiling liquid glucose composition. In anotherembodiment, the boiling liquid glucose composition is added to theliquefied/heated complex carbohydrate. In yet another embodiment, theliquefied/heated complex carbohydrate can be added relativelysimultaneously to the boiling liquid glucose composition in a vessel.The ingredients of step 010 can be admixed in the vessel in which thecomplex carbohydrate was liquefied/heated, in the vessel in which theliquid glucose was boiled or in another vessel which was not used toliquefy/heat the complex carbohydrate or boil the liquid glucosecomposition. Further, in step 010, it is not necessary to apply afurther heating to the components to obtain an homogeneous mixture.However, in some embodiments, it may be beneficial to keep the firstmixture at a pre-determined boiling temperature (for example 115° C.) tofavor the formation of an homogeneous mixture and/or to facilitatesubsequent manufacturing steps.

When pectin is used as a gelling agent in the manufacture of thechewable product, it is being added to the boiling liquid glucosecomposition (preferably to a liquid glucose composition comprising a gelretardant such as an acidic salt). Pectin, usually in the form ofpowder, can be added before the liquefied/heated complex carbohydrate isadmixed with the boiling glucose composition, after the liquefied/heatedcomplex carbohydrate is admixed with the boiling liquid glucosecomposition or about at the same time the liquefied/heated complexcarbohydrate is added to the boiling glucose solution. Prior to itsaddition to the boiling glucose solution, pectin can be admixed with acarbohydrate such as a monosaccharide (such as glucose, fructose andgalactose), a disaccharide (such as sucrose, lactulose, lactose,maltose, trehalose and cellobiose), a polysaccharides (such ascellulose, starch and inulin) or a derivative thereform (inulin fibersfor example). In some embodiment, the carbohydrate is a disaccharidesuch as sucrose. In another embodiment, the carbohydrate is a derivativesuch as inulin fibers.

Boiling step 010 is preferably maintained until the first mixture haslost about 1 to 5% moisture (preferably between about 4 to 5% moisture)and has begun to slightly thicken. In an embodiment, the boiled firstmixture has lost, with respect to the un-boiled first mixture, at least1%, 2%, 3%, 4% or 5% moisture. Alternatively or in combination, thefirst boiled mixture has lost, with respect to the un-boiled firstmixture, no more than 5%, 4%, 3%, 2% or 1%. In still another embodiment,the first boiled mixture has lost any range of moisture between 1 and 5%(when compared to the original mixture prior to the boiling step).

In an embodiment, at step 010, the first mixture is heated to atemperature of at least 105° C. but no more than 120° C. (preferably107° C.). In an embodiment, the first mixture is heated to a temperatureof at least 105° C., 106° C., 107° C. 108° C., 109° C., 110° C., 111°C., 112° C., 113° C., 114° C., 115° C., 116° C., 117° C., 118° C. or119° C. and/or no more than 120° C., 119° C., 118° C., 117° C., 116° C.,115° C., 114° C., 113° C., 112° C., 111° C., 110° C., 109° C., 108° C.,107° C. or 106° C. In another embodiment, the first mixture is heated toany range of temperature between 105° C. and 120° C. The person ofordinary skill in the art will recognize that such boiling temperatureis not limitative and can be adjusted depending on the type ofingredients being used as well as the environmental conditions. Whenboiling the first mixture at step 010, care should be taken in heatingthe mixture at a rate and to a temperature which will not modify theorganoleptic properties of the complex carbohydrate (e.g., will notintroduce a burnt flavor, for example). In an embodiment, especiallywhen pectin is not used as a gelling agent, in step 010, no pH modifyingagents (such as an acidifying agent) are added.

The process described herein has a single boiling step. Once boilingstep 010 has been completed, no further boiling steps are included inthe process. However, as it will be explained below, it may be requiredthat further heat be applied to the resulting mixtures. Such applicationof heat will not result in the boiling of the ingredients of the firstand/or second mixture.

Once the ingredients of the first mixture have been combined, they arefurther stirred/heated under conditions so as to allow the generation ofa first mixture. The first mixture obtained is preferably an homogeneousone (e.g., having a single liquid phase). In some embodiments,especially when pectin is not used as a gelling agent, in step 010, nopH modifying agents (such as an acidifying agent) are added to the firstmixture.

Once the first mixture has been boiled, and in embodiments in whichgelatin is used as a gelling agent, it can be admixed with gelatinsolution at step 020 to obtain a second mixture. Step 020 can beconducted in the same vessel used in step 010, in the vessel used toprepare the gelatin solution (see below) or in another vessel. In someembodiments, especially when one or more of the components of thegelling solution are temperature-sensitive, it may be necessary to coolthe first boiled mixture (from its boiling temperature) prior toadmixing it with the gelatin solution. In an embodiment in which pectinand gelatin are used as gelling agents, the first mixture is removedfrom heat and admixed with gelatin (in an non-hydrated form). In anotherembodiment when gelatin is used as the sole gelling agent, the firstmixture is removed from heat and admixed with gelatin in an hydratedform. In step 020, no further boiling is applied to form the secondmixture or to the second mixture which has been formed. However, furtherheat can be applied to the second mixture to maintain its flowabilityprior to deposition. Further, in an embodiment, especially when pectinis not used as a gelling agent, in step 020, no pH modifying agents(such as an acidifying agent) are added to allow or facilitate theformation of a chewable gel.

Optionally (as shown in dotted lines on FIGS. 1 to 4), flavoring agents,active ingredients and/or stabilizers can be included in the chewableproduct. Such optional ingredients can be added to the gelatin solution,to the first boiled mixture, to a cooled first boiled mixture and/or tothe second mixture (during its formation or after its formation). Inorder to incorporate the optional ingredients in the solution/mixture,it may be necessary to gently mix the solution/mixture so as not tointroduce air bubbles in the solution/mixture. In some embodiments, whenthe optional ingredients are temperature-sensitive, it may be advisableto add them to a solution or mixture which will not be submitted to afurther heating step or which has been cooled. In an embodiment, theflavoring agent and/or active ingredient is added with the gellingsolution to the first boiled mixture. In another embodiment, thestabilizer is added in the gelling solution (and in some embodiments,when the gelling agent has been hydrated).

Once the second mixture has been formed, it is cooled at ambienttemperature at step 030 to allow the formation of an hydrated gel toobtain the chewable product. As used herein, the term ambienttemperature (also referred to as room temperature) encompasses a rangeof temperature between 14° C. and 30° C. and in some embodiment between14° C. and 18° C. In an embodiment, the cooling step 030 is performed atleast partially in a mold and as such, the process includes pouring thesecond mixture in a mold. In step 030, the cooling may be assisted byventilation, by refrigeration or any other means capable of reducing thetemperature of the second mixture. Once cooled, the chewable productscan be further processed (de-molded, cut, coated and/or packaged). In anembodiment, especially when pectin is not used as a gelling agent, instep 030, no pH modifying agents (such as an acidifying agent) are addedto allow or facilitate the formation of a chewable gel.

Optionally, as show in dotted lines on FIG. 1, once the chewable productis cooling and/or has been deposited, it can be further processed usingfinishers or coats. For example, deposited chewable products can becoated with a glaze (such as an oil-based glaze), granules (such asdextrose granules), wax (such as bee's wax) to provide further mouthfeels to the chewable product.

In some embodiments, and as shown in FIG. 1, the process can alsoinclude an optional vacuum step 040 to lower the moisture content of thechewable product and/or remove or limit the formation of air bubbles inthe chewable product. In FIG. 1, a vacuum step 040 is applied to thesecond mixture. The vacuum is applied until a certain moisture contentof the second mixture is achieved (for example, less than 30%, 29%, 28%,27%, 26%, 25%, 24%, 23%, 22%, 21%, 20%, 19%, 18%, 17%, 16%, 15%, 14%,13%, 12%, 11% or 10% moisture, or any range between 14 to 26% moisture(w/w ratio of water with respect to the total weight of the finalproduct)) and/or until the air bubbles which may have been present inthe second mixture can no longer be detected visually. In an embodiment,the vacuum applied to the second mixture is at least 28 inHg. The personof ordinary skill in the art will recognize that such vacuum intensityis not limitative and that other ranges are contemplated to achieve thesame goal. In step 040, it is not necessary to apply a further heatingstep or a cooling step to the vacuumed second mixture. However, step 040can include alterations in temperatures or the maintenance at a certaintemperature to facilitate water removal and/or air bubble removal. Instep 040, no further boiling is applied to the second mixture. Further,in some embodiment especially when pectin is not used as a gellingagent, in step 040, no pH modifying agents (such as an acidifying agent)are added to allow or facilitate the formation of a chewable gel.

FIG. 2 illustrates an embodiment of the process in which pectin is usedas the sole gelling agent and honey as the source of the conditionedcomplex carbohydrate. In this embodiment of the process, the liquidglucose composition comprises a gel retardant (such as an acidic foodgrade salt) is first boiled at step 010 at a temperature between 105° C.and 122° C. Liquefied/heated honey (which can comprise a di-saccharidesuch as sucrose) and pectin (which can comprise a di-saccharide such assucrose) are being added and mixed to the boiling liquid glucosecomposition. Once the first mixture has been boiled and reached thedesired moisture content, flavor(s), stabilizer(s) and/or activeingredient(s) can be added. The resulting mixture can optionally besubmitted to a vacuum step (040) prior being cooled at room temperature(030) to make the chewable product. Optionally, the resulting chewableproduct can further be processed to include a coating (not shown on FIG.2).

FIG. 3 illustrates an embodiment of the process in which gelatin is usedas the sole gelling agent and honey as the source for the conditionedcomplex carbohydrate. In this embodiment of the process, the liquidglucose composition does not necessarily include a gel retardant (suchas an acidic food grade salt). The liquid glucose composition is firstboiled at step 010 at a temperature between 105° C. and 122° C.Liquefied/heated honey (which can comprise a di-saccharide such assucrose) is being added and mixed to the boiling liquid glucosecomposition to provide a first mixture. Once the first mixture has beenboiled and reached the desired moisture content, an hydrated gelatinsolution is admixed (at step 020) to generate a second mixture.Flavor(s), stabilizer(s) and/or active ingredient(s) can be added eitherto the first boiled mixture, the gelatin solution of the second mixture.The second mixture can optionally be submitted to a vacuum step (040)prior being cooled (030) to make the chewable product. Optionally, theresulting chewable product can further be processed to include a coating(not shown on FIG. 3).

FIG. 4 illustrations a further embodiment of the process in whichgelatin is used as the sole gelling agent and honey as the source of theconditioned complex carbohydrate. In this embodiment of the process, atstep 050, substantially dehydrated honey (which does not comprise adi-saccharide such as sucrose) is liquefied or liquid honey (which doescomprise a di-saccharide such as sucrose) is heated to a temperaturebetween about 70 to 85° C. At step 060, the liquid glucose composition(which does not comprises a gel retardant (such as an acidic food gradesalt)) is heated. The heated/liquefied honey and liquid glucosecomposition are then mixed (step 070) to generate a first mixture andboiled (step 010) to generate a first boiled mixture. Once the firstmixture has been boiled and reached the desired moisture content, agelatin solution is admixed (at step 020) to generate a second mixture.Flavor(s), stabilizer(s) and/or active ingredient(s) can be added eitherto the first boiled mixture, the gelatin solution of the second mixture.The second mixture can optionally be submitted to a vacuum step (040)prior being cooled (030) to make the chewable product. Optionally, theresulting chewable product can further be processed to include a coating(not shown on FIG. 4).

FIG. 5 illustrates a sub-section of the process for making the gelatinsolution (when gelatin is used as the sole gelling agent). The gelatinsolution used at step 020 of FIGS. 3 and 4 can be obtained is obtainedby hydrating a gelling agent. In order to obtain a gelling solution, anagent capable of forming an hydrogel (e.g., a gelling agent) is admixed,at step 080, with an aqueous solution (e.g., water) to form asuspension. Gelatin is usually provided in a powder form and will notreadily dissolve nor hydrate if it is admixed in an aqueous solution atambient temperature. As such, the gelling agent suspension is heated, atstep 090, to a temperature which will allow the dissolution of thegelling agent as well as its hydration. For example, gelatin can beheated to a temperature between 50° C. and 75° C. (and in someembodiments 70° C.) to allow its hydration. For example, the gelatin canbe heated to a temperature of at least 50° C., 51° C., 52° C., 53° C.,54° C., 55° C., 56° C., 57° C., 58° C., 59° C., 60° C., 61° C., 62° C.,63° C., 64° C., 65° C., 66° C., 67° C., 68° C., 69° C., 70° C., 71° C.,72° C., 73° C. or 74° C. and/or of no more than 75° C., 74° C., 73° C.,72° C., 71° C., 70° C., 69° C., 68° C., 67° C., 66° C., 65° C., 64° C.,63° C., 62° C., 61° C., 60° C., 59° C., 58° C., 57° C., 56° C., 55° C.,54° C., 53° C., 52° C. or 51° C. Once hydrated, the gelling agent iscapable of forming an hydrated gel upon the cooling of the gellingsolution at lower temperatures (e.g., ambient temperature). Thoseskilled in the art understand that some gelling agents, especiallygelatin, can be temperature-sensitive. As such, step 090 must beconducted in such a way that the heating step does not mitigate theproperties (e.g., denature) of the hydrated gelling agent to form anhydrated gel. When gelatin is used as a gelling agent, the step 090 canbe conducted at a temperature of about 70° C. and for a time sufficientto allow the dissolution and the hydration of the gelatin. Those skilledin the art will realize that such temperature is exemplary and is notlimitative. In the process described in FIG. 5, it is important to notethat boiling of the ingredients is avoided.

In some embodiments, optional ingredients can be incorporated in thegelling solution (components in dotted lines on FIG. 5). Such optionalingredients include, but are not limited to, stabilizers (such aspolysaccharides and/or sugar alcohols), flavoring agents and/or activeingredients. These optional ingredients can be added during step 080 orstep 090, or both. If an optional ingredient is temperature sensitive,it may be possible to add it to the gelling solution only after heatingstep 090, when the gelling solution has reached a pre-determinedtemperature which will not materially affect the properties of theoptional ingredients. In an embodiment, the gelatin solution can becooled to form a gel and then further homogenized to be admixed with thefirst boiled mixture and/or the optional ingredients.

Chewable Product

The processes described herein allow the generation of chewable productsmanufactured using a conditioned complex carbohydrate (for example, asubstantially dehydrated or supplemented complex carbohydrate). In anembodiment, the chewable product is a confectionary. As used herein, theterm “chewable product” refers to a product which can be chewed (e.g.,work the jaws and teeth in order to grind the product and/or bittenrepeatedly). Exemplary chewable products include, but are not limitedto, soft chews, chewable gummy candy or “gummy” confections as well assoft candies (e.g., gum drops, licorice, fruit snacks, starch-basedjellies, gelatin-based jellies, pectin-based jellies, carageenan-basedjellies, agar-based jellies, konjac-based jellies, chewy candy, starchcandy, nougat, toffee, taffy, marshmallow, fondant, fudge, chocolate,compound coating, carob coating, caramel, compressed tablets, candyfloss (also known as cotton candy), marzipan, hard boiled candy, nutbrittles, pastilles, pralines, nonpareils, dragees, lozenges, sugarednuts, comfits, aniseed balls, nougatine, and jelly beans).

The chewable product described herein can be a single-layered anduncoated product. Alternatively, the chewable product can be a coated(single- or multiple-coated) product. In yet another embodiment, thechewable product can be used to form a coat at least partially coveringanother confectionary. Once obtained, the chewable product can be easilyhandled, cut, packaged or further processed depending on the intendeduse.

In an embodiment, the chewable product consists essentially of a complexcarbohydrate, glucose and at least one gelling agent selected from thegroup consisting of pectin and gelatin. In the chewable product, thegelling agent forms a gel. When pectin is used as a gelling agent(either alone or in combination with gelatin), the chewable product alsoincludes a further carbohydrate and a gel retardant (such as an acidicfood-grade salt). Such additional carbohydrate can include amonosaccharide (such as glucose, fructose and galactose), a disaccharide(such as sucrose, lactulose, lactose, maltose, trehalose andcellobiose), a polysaccharides (such as cellulose, starch and inulin) ora derivative thereform (inulin fibers for example). In some embodiments,the carbohydrate is a disaccharide such as sucrose. In otherembodiments, the carbohydrate is a derivative such as inulin fibers.

As used herein, the expression “consists essentially of” indicates thatthe chewable product can consists of additional (optional) ingredientsbut that their weight contribution to the final product is less than thecombined weight contribution of the ingredients listed above.

The main ingredient in the chewable product is the conditioned complexcarbohydrate. As used herein, the “main ingredient” refers to theingredient having the major percentage in w/w ratio when compared to theother ingredients of the chewable product. In an embodiment, thepercentage in w/w ratio of the conditioned complex carbohydrate (withrespect to the final chewable product) is at least 5%, 10%, 15%, 20%,25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75% or 80%. In acomplementary or alternative embodiment, the percentage in w/w ratio ofthe conditioned complex carbohydrate (with respect to the final chewableproduct) is at no more than 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%,50%, 55%, 60%, 65%, 70%, 75% or 80%. In yet another embodiment, thepercentage in w/w ratio of the conditioned complex carbohydrate (withrespect to the final chewable product) is any range between 5% to 70%.

In an embodiment, the conditioned complex carbohydrate is a conditionedhoney. One of the advantages of using a substantially dehydrated honeycomposition in the manufacture of the chewable product is that it has apH value which accommodates the formation of the hydrated gel by thegelling agent. As such, it is not necessary, and in some embodimentsavoided, that a further acidifying agent be included in the manufactureof the chewable product when a substantially dehydrated honeycomposition is used as the main ingredient.

As indicated above, in an embodiment, when a liquid complex carbohydrateis used, a further carbohydrate (such as a disaccharide, sucrose forexample) is admixed and solubilized prior to its addition to the liquidboiling glucose composition. In such embodiment, the weight ratio of thefurther carbohydrate when compared to the total weight of thesupplemented complex carbohydrate (prior to their addition to theboiling liquid glucose composition) can be between about 20% to 40%. Inan embodiment, the weight ratio of the carbohydrate (such as sucrose)when compared to the total weight of the supplemented complexcarbohydrate (such as supplemented honey) (prior to their addition tothe boiling liquid glucose composition) is at least 20%, 21%, 22%, 23%,24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%,38% or 39% and/or no more than 40%, 39%, 38%, 37%, 36%, 35%, 34%, 33%,32%, 31%, 30%, 29%, 28%, 27%, 26%, 25%, 24%, 23%, 22% or 21%. In stillanother embodiment, the weight ratio of the further carbohydrate whencompared to the total weight of the supplemented complex carbohydrate(prior to their addition to the boiling liquid glucose composition) isany range between about 20% and 40%.

As indicated above, a liquid glucose composition is an ingredient of thechewable product. This liquid glucose composition can be a pure glucosecomposition, for example, a glucose syrup (42-43 DE for example). In anembodiment, the percentage in w/w ratio of the liquid glucosecomposition (with respect to the final chewable product) is at least 5%,10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65% or 70%. In acomplementary or alternative embodiment, the percentage in w/w ratio ofthe liquid glucose composition (with respect to the final chewableproduct) is at no more than 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%,50%, 55%, 60%, 65% or 70%. In yet another embodiment, the percentage inw/w ratio of the liquid glucose composition (with respect to the finalchewable product) is any range between 5% to 70%.

In some embodiments, it is possible to add to the liquid glucosecomposition another carbohydrate or combinations of carbohydrates toprovide a mixture (still in a liquid form). When at least anothercarbohydrate is added to the liquid glucose composition, as indicatedabove, the percentage weight ratio between liquid glucose and theadditional carbohydrate is at least 50%.

Suitable carbohydrates which can be used in the chewable productsgenerally include monosaccharides, disaccharides and polysaccharides,such as, but not limited to, sucrose (sugar), dextrose, maltose,dextrin, xylose, ribose, glucose, mannose, galactose, fructose(levulose), invert sugar, corn syrups, maltodextrins, fructo-oligosaccharide syrups, partially hydrolyzed starch, corn syrup solids,inulin, inulin fibers and mixtures thereof.

In some embodiments, high-intensity sweeteners also may be included asin the liquid glucose composition. Without being limited to particularsweeteners, representative categories and examples include (a)water-soluble sweetening agents (such as dihydrochalcones, monellin,stevia, steviosides, rebaudioside A, glycyrrhizin, dihydroflavenol, andsugar alcohols, such as sorbitol, mannitol, maltitol, xylitol,erythritol and L-aminodicarboxylic acid aminoalkenoic acid esteramides); (b) water-soluble artificial sweeteners (such as solublesaccharin salts, i.e., sodium or calcium saccharin salts, cyclamatesalts, the sodium, ammonium or calcium salt of3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide, the potassiumsalt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide(Acesulfame-K™), the free acid form of saccharin, and mixtures thereof);(c) dipeptide based sweeteners (such as L-aspartic acid derivedsweeteners, such as L-aspartyl-L-phenylalanine methyl ester(Aspartame™),L-alphaaspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamidehydrate (Alitame™), N—[N-(3,3-dimethylbutyl)-L-aspartyl]-L-phenylalanine1-methyl ester (Neotame™), methyl esters of L-aspartyl-L-phenylglycerineand L-aspartyl-L-2,5-dihydrophlenyl-glycine,L-aspartyl-2,5-dihydro-L-phenylalanine;L-aspartyl-L-(1-cysclohexen)-alanine, and mixtures thereof); (d)water-soluble sweeteners derived from naturally occurring water-solublesweeteners (such as chlorinated derivatives of ordinary sugar (sucrose),e.g., chlorodeoxysugar derivatives, such as derivatives ofchlorodeoxysucrose or chlorodeoxygalactosucrose, known, for example,under the product designation of Sucralose; examples ofchlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include,but are not limited to: 1-chloro-1′-deoxysucrose;4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructofuranoside, or4-chloro-4-deoxygalactosucrose;4-chloro-4-deoxy-alpha-D-galactopyranosyl-1-chloro-1-deoxy-beta-D-fructo-furanoside,or 4,1′-dichloro-4,1′-dideoxygalactosucrose;1′,6′-dichloro1′,6′-dideoxysucrose;4-chloro-4-deoxy-alpha-D-galactopyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside,or 4,1′,6′-trichloro-4,1′,6′-trideoxygalactosucrose;4,6-dichloro-4,6-dideoxy-alpha-D-galactopyranosyl-6-chloro-6-deoxy-beta-D-ϕtlructofuranoside,or 4,6,6′-trichloro-4,6,6′-trideoxygalactosucrose,6,1′,6′-trichloro-6,1′,6′-trideoxysucrose;4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl-1,6-dichloro-1,6-dideo-xy-beta-D-fructofuranoside,or 4,6,1′,6′-tetrachloro4,6,1′,6′-tetradeoxygalacto-sucrose; and4,6,1′,6′-tetradeoxy-sucrose, and mixtures thereof), (e) protein basedsweeteners (such as thaumatococcus danielli (Thaumatin, I and II) andtalin); (f) the sweetener monatin(2-hydroxy-2-(indol-3-ylmethyl)-4-aminoglutaric acid) and itsderivatives; and (g) the sweetener Lo han guo (sometimes also referredto as “Lo han kuo” or “Lo han quo”) as well as combinations thereof.

In yet another embodiment, when pectin is used as a gelling agent, theliquid glucose composition can also comprise a gel retardant, such as anacidic food-grade salt. In such embodiment, the weight ratio of theacidic food-grade salt to the total liquid glucose composition isbetween about 0.1% and to about 10%. In an embodiment, the weight ratioof the acidic food-grade salt to the total liquid glucose composition isat least about 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%,1.0%, 2.0%, 3.0%, 4.0%, 5.0%, 6.0%, 7.0%, 8.0% or 9.0% and/or no morethan about 10.0%, 9.0%, 8.0%, 7.0%, 6.0%, 5.0%, 4.0%, 3.0%, 2.0%, 1.0%,0.9%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4%, 0.3% or 0.2%. In still anotherembodiment, the weight ratio of the acidic food-grade salt to the totalliquid glucose composition is any range between about 0.1% and to about10%.

The gelling agent used in the processes described herein and as suchincluded in the resulting chewable product is at least one of gelatinand/or pectin (including a combination of gelatin and pectin). As usedherein, the phrase “gelling agent” refers to a wide ranged family ofsubstances that can thicken and mechanically stabilize (thicken, jellifyor solidify) the second mixture. In some embodiments, a gelling agent ispartly soluble or partially immiscible in the aqueous solution it isintroduced, and therefore transforms it into a colloid mixture (asuspension or emulsion) or colloidal dispersion, as this term is definedherein below, upon applying stress/heat/stirring/sonication, or in somecases allowing ambient temperature to act over a certain time period(e.g., minutes to days). A gelling agent can form a network-likestructure, giving the resulting second mixture the consistency of asemi-solid while still being composed substantially of the liquid. In anembodiment, the percentage weight ratio of the gelling agent (withrespect to the final chewable product) is at least 1%, 2%, 3%, 4%, 5%,6%, 7%, 8%, 9% or 10%. In a complementary or alternative embodiment, thepercentage weight ratio of the gelling agent (with respect to the finalchewable product) is no more than 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2% or1%. In yet another embodiment, the percentage weight ratio of thegelling agent (with respect to the final chewable product) is any rangebetween 1% and 10%.

In the present disclosure, pectin can only be combined with gelatin andas such cannot be combined with other gelling agents such ascarrageenan. In some embodiment, when the sole gelling agent is pectin,the percentage weight ratio of the gelling agent (with respect to thefinal chewable product) is at least 1%, 2% or 3% and/or no more than 4%,3% or 2%. In yet another embodiment, when the sole gelling agent ispectin, the percentage weight ratio of the gelling agent (with respectto the final chewable product) is any range between 1 and 4%. In theembodiment of the process in which pectin is used a gelling agent(either alone or in combination with gelatin), a di-sacharide such assucrose can be admixed with pectin prior to its addition to the boilingliquid glucose composition. In such embodiment, the weight ratio ofpectin with respect to the total weight of the pectin/di-saccharidemixture (prior to their addition to the boiling liquid glucosecomposition) is between about 10% to 25%. In a further embodiment, theweight ratio of pectin with respect to the total weight of thepectin/di-saccharide mixture (prior to their addition to the boilingliquid glucose composition) is at least 10%, 11%, 12%, 13%, 14%, 15%,16%, 17%, 18%, 19%, 20%, 21%, 22%, 23% or 24% and/or no more than 25%,24%, 23%, 22%, 21%, 20%, 19%, 18%, 17%, 16%, 15%, 14%, 13%, 12% or 11%.In still a further embodiment, the weight ratio of pectin with respectto the total weight of the pectin/di-saccharide mixture (prior to theiraddition to the boiling liquid glucose composition) is any range between10% and 25%.

In some embodiment, when the sole gelling agent is gelatin, thepercentage weight ratio of the gelling agent (with respect to the finalchewable product) is at least 5%, 6%, 7%, 8% or 9% and/or no more than10%, 9%, 8%, 7% or 6%. In yet another embodiment, when the sole gellingagent is gelatin, the percentage weight ratio of the gelling agent (withrespect to the final chewable product) is any range between 5 and 10%.

A colloid or colloidal dispersion is a type of homogenous mixture of twoseparate phases: a dispersed phase and a continuous phase. In a colloid,the dispersed phase is made of droplets that are distributed evenlythroughout the continuous phase. Colloidal dispersions, which appearlike solutions, are also referred to as colloidal aerosols, colloidalemulsions, colloidal foams, colloidal dispersions, or hydrosols.Hydrocolloid is a common term used in the art to describe a substancethat forms a gel with water (e.g., an hydrated gel). An hydrocolloid isa colloid system wherein the colloid particles are dispersed in water oran aqueous solution. A hydrocolloid has colloid particles spreadthroughout water and depending on the quantity of water available, cantake on different states, e.g., gel or sol (liquid). Hydrocolloids canbe either irreversible (single-state) or reversible.

The gelling agent included in the chewable composition is safe for humanconsumption, namely, considered edible and non-deleterious for humans.Common gelling agents include, for example, organic compounds, such assynthetic polymers, polysaccharides, polypeptides and proteins,carbohydrates and dextrins, colloidal and hydrocolloidal dispersants,and minerals. Exemplary edible gelling agents which are suitable for usein the context of the embodiments of the disclosure, include, withoutlimitation, polysaccharides derived from brown algae, such as alginicacid, sodium alginate, potassium alginate, ammonium alginate, calciumalginate, polysaccharide derived from red seaweeds, such as agar andagarose, carrageenan, natural gums from land plants, such asarabinoxylan, cellulose and carboxymethylcellulose, curdlan, gellan gum,guar gum, gum arabic, starch and xanthan gum, and locust bean gum whichis a polysaccharides extracted from the carob tree seeds, pectin apolysaccharides extracted from apple or citrus fruits, and proteinoussubstances, such as gelatin which is produced by partial hydrolysis ofanimal-derived collagen, and any combinations thereof, and with othersynthetic or mineral based substances suitable for use in food products.The preferred gelling agent of the chewable product is gelatin. As shownherein, when gelatin is admixed with the first mixture, it is capable offorming an hydrated gel even in the absence of a second boiling stepand, when the main ingredient is a substantially dehydrated honeycomposition, in the absence of an acidification step.

It is noted herein that each gelling agent has a set of characteristicgelling qualities, such as setting time, setting shrinkage, settingconditions (temperature, ionic strength, ionic type and pH),physico-mechanical properties of the final gel (such as springiness,brittleness and cohesiveness), reversibility of the sol-to-geltransition (such as thermo-reversibility) and other chemical andmechanical properties.

The gelling solution, the first mixture and/or the second mixture canoptionally be prepared to include a stabilizer, a flavoring agent and/oran active ingredient.

In some embodiments, the chewable product also comprises one or morestabilizers. The role of the stabilizer is to protect or limit theactive ingredient from degradation due to formulation and/or storage. Inan embodiment, the percentage weight ratio of the stabilizer (withrespect to the final chewable product) is at least 1%, 2%, 3%, 4%, 5%,6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14% or 15%. In a complementary oralternative embodiment, the percentage weight ratio of the stabilizer(with respect to the final chewable product) is no more than 1%, 2%, 3%,4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14% or 15%. In yet anotherembodiment, the percentage weight ratio of the stabilizer (with respectto the final chewable product) is any range between 1% and 15%.

One contemplated stabilizer is sugar alcohols or polyols, such as, butnot limited to, sorbitol, xylitol, mannitol, galactitol, maltitol,hydrogenated isomaltulose (ISOMALT™), lactitol, erythritol, hydrogenatedstarch hydrolysates, maltitol, maltitol syrups, glycerol, isomalt,erythritol, xylitol, hydrogenated starch hydrolysates, polyglycitolsyrups, polyglycitol powders, lactitol, and combinations thereof. Onepreferred sugar alcohol is sorbitol. Sorbitol can advantageously beadded to the gelling solution after it has been cooled.

Another contemplated stabilizer is polysacchacharides which include, butare not limited to, pectin, bee's wax, carnuba wax and carageenans.Pectin is one of the preferred polysaccharides and can advantageously beincluded in the gelling solution.

In some embodiments, it may be desirable to include a flavoring agent inthe chewable product. In an embodiment, the percentage weight ratio ofthe flavoring agent (with respect to the final chewable product) is atleast 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.5%,2%, 2.5%, 3% 3.5% or 4%. In a complementary or alternative embodiment,the percentage weight ratio of the flavoring agent (with respect to thefinal chewable product) is no more than 0.1%, 0.2%, 0.3%, 0.4%, 0.5%,0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.5%, 2%, 2.5%, 3% 3.5% or 4%. In yetanother embodiment, the percentage weight ratio of the flavoring agent(with respect to the final chewable product) is any range between 0.1%and 4%.

In some embodiments, flavoring agents or flavorants may include thoseflavors known to the skilled artisan, such as natural and artificialflavors. In some embodiments, the flavoring agent may be employed ineither liquid form (e.g., oil-based composition) and/or dried form.These flavorings may be chosen from synthetic flavor oils and flavoringaromatics and/or oils, oleoresins and extracts derived from plants,leaves, flowers, fruits, and so forth, and combinations thereof.Non-limiting representative flavor oils include spearmint oil, cinnamonoil, oil of wintergreen (methyl salicylate), peppermint oil, Japanesemint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil,cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil ofbitter almonds, and cassava oil. Also useful flavorings are artificial,natural and synthetic fruit flavors, such as vanilla, and citrus oilsincluding lemon, orange, lime, grapefruit, yazu, sudachi, and fruitessences including apple, pear, peach, grape, blueberry, strawberry,raspberry, cherry, plum, pineapple, apricot, banana, melon, apricot,ume, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen,pomegranate, papaya, and so forth. Other potential flavors whose releaseprofiles may be managed include a milk flavor, a butter flavor, a cheeseflavor, a cream flavor, and a yogurt flavor; a vanilla flavor; tea orcoffee flavors, such as a green tea flavor, a oolong tea flavor, a teaflavor, a cocoa flavor, a chocolate flavor, and a coffee flavor; mintflavors, such as a peppermint flavor, a spearmint flavor, and a Japanesemint flavor; spicy flavors, such as an asafetida flavor, an ajowanflavor, an anise flavor, an angelica flavor, a fennel flavor, anallspice flavor, a cinnamon flavor, a camomile flavor, a mustard flavor,a cardamom flavor, a caraway flavor, a cumin flavor, a clove flavor, apepper flavor, a coriander flavor, a sassafras flavor, a savory flavor,a Zanthoxyli Fructus flavor, a perilla flavor, a juniper berry flavor, aginger flavor, a star anise flavor, a horseradish flavor, a thymeflavor, a tarragon flavor, a dill flavor, a capsicum flavor, a nutmegflavor, a basil flavor, a marjoram flavor, a rosemary flavor, a bayleafflavor, and a wasabi (Japanese horseradish) flavor; alcoholic flavors,such as a wine flavor, a whisky flavor, a brandy flavor, a rum flavor, agin flavor, and a liqueur flavor; floral flavors; and vegetable flavors,such as an onion flavor, a garlic flavor, a cabbage flavor, a carrotflavor, a celery flavor, mushroom flavor, and a tomato flavor. Theseflavoring agents may be used in liquid or solid form and may be usedindividually or in admixture. Commonly used flavors include mints, suchas peppermint, menthol, spearmint, artificial vanilla, cinnamonderivatives, and various fruit flavors, whether employed individually orin admixture.

In some embodiments, other flavorings including aldehydes and esters,such as cinnamyl acetate, cinnamaldehyde, citral diethylacetal,dihydrocarvyl acetate, eugenyl formate, p-methylamisol, and so forth maybe used.

Further examples of aldehyde flavorings include, but are not limited toacetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde(licorice, anise), cinnamic aldehyde (cinnamon), citral, i.e.,alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime),decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope,i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amylcinniamaldelhyde (spicy fruity flavors), butyraldehyde (butter, cheese),valeraldehyde (butter, cheese), citronellal (modifies, many types),decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9(citrus fruits), aldehyde C-12 (citrus fruits), 2-ethyl butyraldehyde(berry fruits), hexenal, i.e., trans-2 (berry fruits), tolyl aldehyde(cherry, almond), veratraldehyde (vanilla), 2,6-dimetyl-5-heptenal,i.e., melonal (melon), 2,6-dimethyloctanal (green fruit), and2-dodecenal (citrus, mandarin), cherry, grape, blueberry, blackberry,strawberry shortcake, and mixtures thereof.

When the chewable product is used as a delivery system to provide asource of an active ingredient, the chewable product does include suchactive ingredient. The active ingredient can be added to the firstmixture, the second mixture and/or to the gelling solution. In anembodiment, the active ingredient is preferably added in combinationwith a stabilizer to avoid or limit its degradation (due to formulationor storage).

An active ingredient generally refers to those ingredients that areincluded in a delivery system and/or for the desired end benefit theyprovide to the user. In some embodiments, actives may includemedicaments, nutrients, nutraceuticals, herbals, nutritionalsupplements, pharmaceuticals, drugs, and the like and combinationsthereof. In an embodiment, the percentage weight ratio of the activeingredient (with respect to the final chewable product) is at least 1%,2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35% or 40%. Ina complementary or alternative embodiment, the percentage weight ratioof the active ingredient (with respect to the final chewable product) isno more than 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%,30%, 35% or 40%. In yet another embodiment, the percentage weight ratioof the active ingredient (with respect to the final chewable product) isany range between 1% and 40%.

The active ingredient can be a functional ingredient, such as, forexample, medicaments, nutrients (vitamins and/or minerals),nutraceuticals, such as phytochemicals and the like, breath fresheningagents, oral care agents, probiotic materials, prebiotic materials,throat care agents as well as combinations thereof.

Examples of useful drugs include ace-inhibitors, analgesics, antianginaldrugs, anti-arrhythmias, anti-asthmatics, anti-cholesterolemics,analgesics, anesthetics, anti-convulsants, anti-depressants,anti-diabetic agents, anti-diarrhea preparations, antidotes,anti-histamines, anti-hypertensive drugs, anti-inflammatory agents,anti-lipid agents, anti-manics, anti-nauseants, anti-stroke agents,anti-thyroid preparations, anti-tumor drugs, anti-viral agents, acnedrugs, alkaloids, amino acid preparations, anti-tussives, anti-uricemicdrugs, anti-viral drugs, anabolic preparations, systemic andnon-systemic anti-infective agents, anti-neoplastics, anti-parkinsonianagents, anti-rheumatic agents, appetite stimulants, biological responsemodifiers, blood modifiers, bone metabolism regulators, cardiovascularagents, central nervous system stimulates, cholinesterase inhibitors,contraceptives, decongestants, dietary supplements, dopamine receptoragonists, endometriosis management agents, enzymes, erectile dysfunctiontherapies, fertility agents, gastrointestinal agents, homeopathicremedies, hormones, hypercalcemia and hypocalcemia management agents,immunomodulators, immunosuppressives, migraine preparations, motionsickness treatments, muscle relaxants, obesity management agents,osteoporosis preparations, oxytocics, parasympatholytics,parasympathomimetics, prostaglandins, psychotherapeutic agents,respiratory agents, sedatives, smoking cessation aids, such asbromocryptine or nicotine, sympatholytics, tremor preparations, urinarytract agents, vasodilators, laxatives, antacids, ion exchange resins,anti-pyretics, appetite suppressants, expectorants, anti-anxiety agents,anti-ulcer agents, anti-inflammatory substances, coronary dilators,cerebral dilators, peripheral vasodilators, psycho-tropics, stimulants,anti-hypertensive drugs, vasoconstrictors, migraine treatments,antibiotics, tranquilizers, anti-psychotics, anti-tumor drugs,anti-coagulants, anti-thrombotic drugs, hypnotics, anti-emetics,anti-nauseants, anti-convulsants, neuromuscular drugs, hyper- andhypo-glycemic agents, thyroid and anti-thyroid preparations, diuretics,anti-spasmodics, terine relaxants, anti-obesity drugs, erythropoieticdrugs, anti-asthmatics, cough suppressants, mucolytics, DNA and geneticmodifying drugs, and combinations thereof. Other drug active ingredientsfor use in embodiments may include anti-diarriheals, anti-histamines,anti-tussives, decongestants, vitamins, minerals and breath fresheners.Also contemplated for use herein are anxiolytics; anti-psychotics;non-steroidal anti-inflammatories (NSAID's), anti-histamines;anti-emetics; bronchodilators; anti-depressants; anti-migraines,ACE-inhibitors such; anti-Alzheimer's agents, d CaH-antagonists as wellas combinations thereof.

A variety of nutritional supplements may also be used as activeingredients including virtually any vitamin or mineral. For example,vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, vitamin B₆,vitamin B₁₂, thiamine, riboflavin, folic acid, niacin, pantothenic acid,beta-carotene, sodium, potassium, calcium, magnesium, phosphorus,sulfur, chlorine, iron, copper, iodine, zinc, selenium, manganese,choline, chromium, molybdenum, fluorine, cobalt and combinations thereofmay be used.

Various herbals may also be used as active ingredients, such as thosewith various medicinal or dietary supplement properties. Herbals aregenerally aromatic plants or plant parts and/or extracts thereof thatmay be used medicinally or for flavoring. Suitable herbals may be usedsingly or in various mixtures. Commonly used herbs include Echinacea,Goldenseal, Calendula, Rosemary, Thymne, Kava Kava, Aloe, Blood Root,Grapefruit Seed Extract, Black Cohlosh, Ginseng, Guarana, Cranberry,Gingko Biloba, St. John's Wort, Evening Primrose Oil, Yohimbe Bark,Green Tea, Ma Huang, Maca, Bilberry, Lutein, and combinations thereof.

Micronutrients (also considered as active ingredients) may includematerials that have an impact on the nutritional well-being of anorganism even though the quantity required by the organism to have thedesired effect is small relative to macronutrients, such as protein,carbohydrate, and fat. Micronutrients may include, but are not limitedto, vitamins, minerals, enzymes, phytochemicals, antioxidants, andcombinations thereof.

In some embodiments, vitamins may include fat soluble vitamins, such asvitamin A, vitamin D, vitamin E, and vitamin K and combinations thereof.In some embodiments, vitamins may include water soluble vitamins, suchas vitamin C (ascorbic acid), the B vitamins (thiamine or B₁,riboflavoin or B₂, niacin or B₃, pyridoxine or B₆, folic acid or B₉,cyanocobalimin or B₁₂, pantothenic acid, biotin), and combinationsthereof.

In some embodiments minerals may include, but are not limited to,sodium, magnesium, chromium, iodine, iron, manganese, calcium, copper,fluoride, potassium, phosphorous, molybdenum, selenium, zinc, andcombinations thereof.

In some embodiments micronutrients may include, but are not limited to,L-carnitine, choline, coenzyme Q10, alpha-lipoic acid, omega-3-fattyacids, omega-6-fatty acids, pepsin, phytase, trypsin, lipases,proteases, cellulases, and combinations thereof.

Another class of active ingredients are antioxidants. Antioxidants mayinclude materials that scavenge free radicals. In some embodiments,antioxidants may include, but are not limited to, ascorbic acid, citricacid, rosemary oil, vitamin A, vitamin E, vitamin E phosphate,tocopherols, di-alpha-tocopheryl phosphate, tocotrienois, alpha lipoicacid, dihydrolipoic acid, xanthophylls, beta cryptoxanthin, lycopene,lutein, zeaxanthin, astaxanthin, beta-carotene, carotenes, mixedcarotenoids, polyphenols, flavonoids, and combinations thereof.

In some embodiments phytochemicals may include, but are not limited to,cartotenoids, chlorophyll, chlorophyllin, fiber, flavanoids,anthocyaninis, cyaniding, delphinidin, malvidin, pelargonidin, peonidin,petunidin, flavanols, catechin, epicatechin, epigallocatechin,epigallocatechingallate (EGCG), theaflavins, thearubigins,proanthocyanins, flavonols, qauercetin, kaempferol, myricetin,isorhamnetin, flavononeshesperetin, naringenin, eriodictyol, tangeretin,flavones, apigenin, luteolin, lignans, phytoestrogens, resveratrol,isoflavones, daidzein, genistein, glycitein, soy isoflavonies, andcombinations thereof.

The chewable product can also contain a preservative and/or a coloringagent.

The present invention will be more readily understood by referring tothe following examples which are given to illustrate the inventionrather than to limit its scope.

Example I—Honey Gummy Having Sorbitol as Stabilizer

Gelatin (30.2 g) was hydrated with hot water (30.0 g at ˜70° C.) andthen allowed to cool. Once the hydrated gelatin was cooled at roomtemperature, sorbitol (8.9 g) was added to the solution.

In separate vessels, dried honey (177.3 g having less than 05% moisture)was heated at a temperature which caused its complete liquefaction (96°C.). At the same time, glucose 42DE (76.0 g) was heated at a temperatureof 115° C.

The liquefied honey was added to the heated glucose and the resultingmixture was mixed until an homogenous mixture was reached. Thetemperature of the honey-glucose mixture was kept at 115° C.

The gelatin solution was added to the honey-glucose mixture (still at115° C.). The resulting mixture was mixed slowly until the gelatinsolution was completely dissolved.

A vacuum of 28 inHg was applied to the gelatin-honey-glucose mixture tolower the moisture of the product eliminate potential air bubbles.

The vacuum was removed and a flavoring (0.6 g) was added. The resultingmixture was mixing slowly to avoid the introduction of air bubbles.

The resulting mixture was poured into molds and allowed to cool to roomtemperature.

TABLE 1 Ingredient breakdown (in percentages) of the honey gummy ofExample I (batch size of 323 g). Ingredient % Dried Honey 54.9 Glucose(42DE) 23.5 Gelatin 9.3 Water 9.3 Sorbitol 2.8 Flavoring (oil based) 0.2

Example II—Processes Using Liquid Honey

Gelatin (30.5 g) was hydrated with water (61.7 g). The hydrated gelatinwas then mixed, at room temperature, with liquid honey (262.4 g havingmore than 10% moisture). The resulting mixture was placed in a flask andboiled under vacuum. No gummy products were obtained as the gelatinrecrystalized under vacuum and the product was hard not chewable intexture.

Gelatin (30.2 g) was hydrated with water (60.4 g). The liquid honey wasbrought to a temperature of 250° F. in an open vessel. Once thistemperature was reached, it was maintained, the gelatin was added andstirred until homogenously mixed. No gummy products were obtained as theresulting mixture did not form a proper gel (e.g., it was running andnot a solid gummy) and the honey was burned.

Gelatin (30.2 g) was hydrated with water (60.4 g). The liquid honey wasbrought to a temperature of 250° F. in an open vessel. The gelatin wasadded and stirred until homogenously mixed. The resulting mixture waspoured into molds. No gummy products were obtained as the resultingmixture did not form a proper gel (e.g., it was running and not a solidgummy).

Gelatin (30.2 g) was hydrated with water (60.4 g). The liquid honey wasbrought to a temperature of 250° F. in an open vessel. sorbitol (8.9 g)was added to the hydrated gelatin. The gelatin-sorbitol mixture wasadded to the honey and stirred until homogenously mixed. The resultingmixture was poured into molds. No gummy products were obtained as theresulting mixture did not form a proper gel (e.g., it was running andnot a solid gummy) and the honey was burned.

Example III—Process Using a Combination of Liquid Honey and Glucose

In this example, in an attempt to prevent the burning of the honey, theformulation was changed to include glucose as a partial replacement forthe honey. More specifically, gelatin was hydrated and supplemented withsorbitol. Glucose and honey combined and boiled. The gelatin solutionwas admixed with the glucose-honey solution. The resulting mixture waspoured into molds. The results of these processes are presented in Table2.

TABLE 2 Characteristics of final products obtained by the processesdescribed in Example III using different ratios between glucose andhoney. The percentages of glucose and honey are based on the full weightof the final product (e.g., a single gummy). % % Glucose HoneyCharacteristics 0 75 Honey has slightly burnt flavour characteristics. 570 Chewable product was obtained 15 60 Chewable product was obtained 3040 Chewable product was obtained 45 25 Chewable product was obtained 705 Chewable product was obtained 75 0 This product gels but gets toohard/not easily chewed

Example IV—Processes Using a Combination of Dehydrated Honey, Glucoseand Gelatin

Table 3 below provides the components of Parts 1 and 2 of the processeddescribed in this example.

Process A.

Part 2 is prepared by adding water (˜155-160° F.) to gelatin crystals.This was then set aside to cool. Once the mixture is cooled and thegelatin hydrated, it can be broken up into smaller pieces before addedto Part 1 to ensure homogeneous end product. Part 1 was heated to a tempof 250° F., once significant amount of thickening has occurred it isremoved from the heat and Part 2 is added and stirred until homogeneousproduct is achieved. The mixture is then poured into molds. This productset, however there is excessive water which causes the product to beunstable. Also there are burnt particles throughout from the honey andthe flavor is burnt/caramelized.

Process B.

Part 2 is prepared by adding water (˜155-160° F.) to gelatin crystals.This was then set aside to cool. Once the mixture is cooled and thegelatin hydrated, it can be broken up into smaller pieces before addedto Part 1 to ensure homogeneous end product). Part 1 was heated to atemperature of 250° F. and to stirred continuously and not allow themixture to go over 250° F. Once significant amount of thickening hasoccurred it is removed from the heat and Part 2 is added and stirreduntil homogeneous product is achieved. The mixture is then poured intomolds. This product set, and there was less excessive water but still anunstable product. Also despite extra care taken there are burntparticles in the end product and a distinct burnt/caramelized taste.

Process C.

Part 2 is prepared by adding water (˜155-160° F.) to gelatin crystals.This was then set aside to cool. Once the mixture is cooled and thegelatin hydrated, it can be broken up into smaller pieces before addedto Part 1 to ensure homogeneous end product. Part 1 was heated to a tempof 250° F. keeping and stirred continuously and not allow the mixture togo over 250° F. Once significant amount of thickening has occurred it isremoved from the heat and Part 2 is added and stirred until homogeneousproduct is achieved. The mixture is then poured into molds. No visibleexcess of “liquid” on the tops and edges of the final product. However,the product still has burnt/caramelized flavor. There are fewer burntparticles.

Process D.

Part 2 is prepared by adding water (˜155-160° F.) to gelatin crystals.This was then set aside to cool. Once the mixture is cooled and thegelatin hydrated, it can be broken up into smaller pieces before addedto Part 1 (to ensure homogeneous end product). Part 1 was heated to atemperature of 250° F. keeping and stirred continuously and not allowthe mixture to go over 250° F. Once significant amount of thickening hasoccurred it is removed from the heat and Part 2 is added and stirreduntil homogeneous product is achieved. The mixture is then poured intomolds. Much more stable final product was obtained (e.g., no visiblewater). However, there is still a slightly burnt/caramelized taste. Novisible burnt particles.

Process E.

Part 2 is prepared by adding water (˜155-160° F.) to gelatin crystals.This was then set aside to cool. Once the mixture is cooled and thegelatin hydrated, it can be broken up into smaller pieces before addedto Part 1 to ensure homogeneous end product. Part 1 was heated to atemperature of 205° F. Once this temperature is reached, it is removedfrom heat and Part 2 is added and stirred until homogeneous product isachieved. The mixture is then poured into molds. The end product gelledand has good flavor (no burnt flavor nor burnt particles).

Process F.

Part 2 is prepared by adding water (˜155-160° F.) to gelatin crystals.This was then set aside to cool. Once the mixture is cooled and thegelatin hydrated, it can be broken up into smaller pieces before addedto Part 1 to ensure homogeneous end product. Part 1 was heated to a tempof 250° F., once temperature is reached it is removed from heat and Part2 is added and stirred until homogeneous product is achieved. Themixture is then poured into molds. The end product gelled and has goodflavor. No burnt/caramelized characteristics.

TABLE 3 Characteristics of final products obtained by the processesdescribed in Example III using different ratios between glucose andhoney. The percentages of glucose and honey are based on the full weightof the final product (e.g., a single gummy). Process Part 1 (% w/w) Part2 (% w/w) Characteristics A Liquid Honey (85) Gelatin (5) Unstableproduct Water (10) Burnt particles Burnt flavor B Liquid Honey (85)Gelatin (5) Unstable product Water (10) Burnt particles Burnt flavor CLiquid Honey (82) Gelatin (6) Burnt particles Water (12) Burnt flavor DDehydrated Honey (85) Gelatin (5) Stable product Water (10) Slight burntflavor E Dehydrated Honey (85) Gelatin (5) Stable product Water (10)Characteristic honey flavor F Dehydrated Honey (75) Gelatin (5) Stableproduct Glucose DE 42 (10) Water (10) Characteristic honey flavor

Example V—Processes Using Honey, Glucose, Sucrose and Pectin

In this example, a batch of 600 g of chewable product was made.

Part 1 components (sucrose (30 g) and pectin (7.5 g)) are weighed andmixed homogeneously. Part 2 components (honey (168.8 g having more than10% moisture) and sucrose (97.9 g)) are heated to 70 to 85° C. andstirred to allow sucrose to fully dissolve. Part 3 components (water(140.6 g), glucose (140.6 g) and sodium citrate (10.1 g)) are brought toa light boil at approximately 100 to 105° C. and Part 1 components areadded. The resulting mixture is stirred constantly bring to a full boilat approximately 110 to 120° C.

Part 2 and 3 components are brought to the same temperature(approximately 110 to 120° C.) and combined to achieve a homogeneousmixture. Heat is removed and Part 4 components (citric acid (50%solution, 10.1 g)) are added along with color and flavor if desired.

Prior to deposited into molds, the combined mixture should be held above70° C. to avoid pregelling. The resulting mixture can now be depositedinto molds. Once cooled they are removed from molds and allowed to“cure/stiffen” to desired texture. If desired, finishers can be added tothe product to provide a coat.

Example VI—Processes Using Honey, Glucose, Sucrose, Pectin and Gelatin

Part 4 ingredients (gelatin (36 g) and water (54 g)) are mixed andbrought to a temperature of about 60 to 70° C. In this example, it tookabout an hour for the gelatin to completely dissolve (e.g., for themixture to turn from opaque to transparent). Part 1 ingredients (sucrose(16.2 g) and pectin (1.8 g)) are weighed and mixed homogeneously. Part 2ingredients (honey (177.12 g having more than 10% moisture) and sucrose(65.4 g)) are heated to about 70 to 85° C. and stirred to allow sucroseto fully dissolve. Part 3 ingredients (water (137.8 g), glucose (98.4g), sodium citrate (33% solution, 0.7 g)) are brought to a light boil atapproximately 100 to 105° C. and part 1 ingredients are added. Theresulting mixture is stirred constantly and brought to a full boil atapproximately 110 to 120° C.

Part 2 and 3 ingredients are brought to the same temperature (110-120°C.) and combined to achieve a homogeneous mixture. Heat is removed whenthe mixture reaches a temperature ˜100° C. Part 4 ingredients are addedand mixed until homogenous. Part 5 ingredient (citric acid solution (50%solution, 12.3 g) can be added along with color and flavor if desired.The resulting mixture should be held above 75° C. to avoid the formationof a gel. The mixture can now be deposited into molds. Once cooled, theresulting chewable products are removed from molds and allowed to“cure/stiffen” to desired texture. If desired, finishers can be added tothe product to provide a coat.

While the invention has been described in connection with specificembodiments thereof, it will be understood that the scope of the claimsshould not be limited by the preferred embodiments set forth in theexamples, but should be given the broadest interpretation consistentwith the description as a whole.

What is claimed is:
 1. A chewable product consisting essentially of acomplex carbohydrate, glucose, at least one of the following gellingagent:gelatin and optionally a first carbohydrate, a second carbohydrateand a gel retardant when pectin is present.
 2. The chewable product ofclaim 1, wherein the complex carbohydrate is honey.
 3. The chewableproduct of claim 1, wherein the first carbohydrate is the same as thesecond carbohydrate.
 4. The chewable product of claim 1, wherein thefirst carbohydrate and/or the second carbohydrate is sucrose.
 5. Thechewable product of claim 1 being a single-layered and uncoated product,having an homogeneous texture and/or being a gummy.
 6. A chewableproduct obtained by a process comprising: a) providing a heated andliquefied complex carbohydrate composition, wherein the heated andliquefied complex carbohydrate composition is obtained by: i)substantially dehydrating a complex carbohydrate to obtain a driedcomplex carbohydrate, heating the dried complex carbohydrate to obtain aliquefied complex carbohydrate and supplementing the liquefied complexcarbohydrate with a first carbohydrate to obtain a first mixture; or ii)supplementing the complex carbohydrate with a first carbohydrate toobtain a supplemented complex carbohydrate, heating the supplementedcomplex carbohydrate to obtain the first mixture; and b) adding at leastone gelling agent to the first mixture to obtain a second mixture,wherein the at least one gelling agent is selected from the groupconsisting of pectin, gelatin and a mixture of pectin and gelatin; andc) cooling the second mixture to ambient temperature to obtain thechewable product; wherein the process avoids, after step b), boiling thesecond mixture.
 7. The chewable product of claim 6, wherein the complexcarbohydrate is at least one of honey, maple syrup, agave, molasses andcombinations thereof.
 8. The chewable product of claim 6, wherein thefirst carbohydrate is a di-saccharide.
 9. The chewable product of claim8, wherein the di-saccharide is sucrose.
 10. The chewable product ofclaim 1, wherein the at least one gelling agent comprises or consists ofpectin.
 11. The chewable product of claim 10, further comprising, priorto step b), admixing the liquid glucose composition with a gelretardant.
 12. The chewable product of claim 6, further comprising,prior to step b), admixing pectin with a second carbohydrate.
 13. Thechewable product of claim 12, wherein the second carbohydrate is adi-saccharide.
 14. The chewable product of claim 13, wherein thedi-saccharide is sucrose.
 15. The chewable product of claim 6, whereinthe at least one gelling agent consists of pectin and gelatin.
 16. Thechewable product of claim 15, further comprising adding a suspensioncomprising gelatin in a non-hydrated form to the boiled first mixture.17. The chewable product of claim 6, wherein the at least one gellingagent consists of gelatin.
 18. The chewable product of claim 17, whereinthe at least one gelling agent is gelatin in an hydrated form.
 19. Thechewable product of claim 18, further comprising combining an aqueoussolution and gelatin in a non-hydrated form so as to obtain a gelatinmixture and heating the gelling mixture to obtain gelatin in thehydrated form.
 20. The chewable product of claim 14, further comprisingheating the gelatin mixture to a temperature of about 50° C. to about75° C.
 21. The chewable product of claim 6, wherein the heating at stepi) is conducted at a temperature of about 94° C. to about 100° C. 22.The chewable product of claim 6, wherein the heating at step ii) isconducted at a temperature of about 105° C. to about 122° C.
 23. Thechewable product of claim 6, further comprising combining an activeingredient with the first mixture, the second mixture and/or the atleast one gelling agent.
 24. The chewable product of claim 6, furthercomprising, prior to step c), applying a vacuum to the second mixture.